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Ingredients:
--------- BARS ---------
1 c Vegetable oil
4 Eggs
2 c Sugar
2 c Canned pumpkin
1
teas Baking soda
1/2 teas Salt
2 teas Baking powder
2 teas Cinnamon
2 c Flour
--------- FROSTING
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3 oz Cream cheese, softened
6 tablespoon Margarine, softened
1 teas Milk
1 teas Vanilla
2
c Confectioners sugar
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Instructions:
These moist pumpkin bars will keep up to a week, covered, in the
refrigerator-if they're not eaten up first!
Preheat oven to 350.
In a large mixing bowl, cream oil, eggs and sugar.
Add remaining cookie ingredients
and mix well.
Pour batter into an ungreased 15 x 10-inch jelly roll pan.
Bake at 350 for 20 to 25 minutes.
Cool completely and frost with cream cheese frosting.
To make frosting, cream together all the frosting ingredients.
Spread on cooled, uncut cookies.
After frosting has set, cut into equal size bars.
Store any leftover
bars, covered, in the refrigerator.
Variation: Add 1/2 cup chopped walnuts or raisins to the recipe.
Yield:
36 pieces.
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